Ingredients
Equipment
Method
- Cook egg noodles in salted water according to package directions. Drain and toss lightly with butter. Set aside.
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Remove from pan and drain excess fat if needed.
- Melt butter in the same skillet. Add mushrooms and onion and sauté until softened and golden, about 5–7 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly add beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine.
- Add browned beef back to the skillet and simmer 3–5 minutes until sauce thickens.
- Reduce heat to low and stir in sour cream until smooth. Season with salt and pepper. Do not boil.
- Serve beef stroganoff over cooked egg noodles and garnish with parsley if desired.
Notes
For the creamiest sauce, use full-fat sour cream and keep the heat low once it is added. Do not let the sauce boil after adding dairy.
